You want to have all your jars, collars, and lids cleaned and ready. You should also have your water bath canner filled to right amount and have that start boiling. It can take awhile for that to happen as most of you know. Now you can start the recipe.
Orange Ginger Marmalade
1 4lb bag of oranges so that you get 5 cups of fruit
Juice from one lemon
7 T standard pectin
7 cups of white sugar * have this already in a big bowl so you can dump it all in at once*.
1 T freshly grated ginger
This is fresh ginger. We always have a hunk of this in the house. You want to prepare enough ginger so that you can get a tablespoons amount. You just break off a chunk, peel, and then grate it. My house is smelling really good right about now.
In a large heavy bottomed pot, put in your peel, five cups of orange fruit and juice plus that lemon juice, and 7 tablespoons of standard powdered pectin. They sell it in jars now so you can adjust the amount you need. I do two T of pectin at a time, mix it in and then add two more. It can clump really easy. If that happens, just grab a whisk and beat the crap out it until it is smooth again. You want your heat to be on high. And you are going to want good shoes, an old shirt, and maybe long sleeves on because you are going to stir the entire time and hot jam will be flying. You do not want the bottom to burn or it will ruin all of your work! When it starts to boil while you are stirring, that is a rolling boil. Dump all of your sugar in at once. Stir! Stir! Stir!
You are going to fill your jars leaving a 1/2 inch of head space at the top. Wipe the tops of jars of any jam. Put on lids and screw on caps (not super tight). Put in boiling water bath canner for 10 minutes. Take the jars out, put them on a dish rag, make sure the jars do not touch, and leave them be. Your house will smell of citrus, and you will hear the lovely pop pop pop that tells you that the jars have sealed.
This recipe makes 9 half pints of lusciousness. Enjoy!